If it doesn't stick together, add a little cold water.

Divide the dough into two parts and chill for an hour.

Take out the doughs and roll them out to the size of the baking pan.

Spread the dough with Stovit currant jam..

Whisk until the egg whites are very thick, white, and glossy, add potato starch and vinegar, whisk briefly.

Spread the meringue over the shortcrust pastry with jam.

If you cannot bake both layers simultaneously, first whisk half of the egg whites with half of the sugar, and the second part just before baking the second base.

Cool the finished cake.

In the reserved portion of milk, dissolve the pudding, add sugar, wheat flour, and coffee - mix.

Pour the mixture into the boiling milk and cook until the pudding thickens.

Cover the still hot pudding with cling film and set aside to cool to room temperature.

Whisk the soft butter at high speed for about 10 minutes.

Start adding the cooled coffee pudding one tablespoon at a time.

Whisk until all the pudding has been added.

Place one of the shortcrust layers in the baking pan.

Spread the pudding cream.

Carefully place the second layer so that the meringue is on top.

Chill the whole thing for several hours in the refrigerator - or preferably overnight.